Cassava Cake Recipe Vegan: Easy, Delicious, and Dairy-Free

If you’re searching for a delightful, dairy-free, and egg-free dessert that brings out the natural sweetness of cassava, you’ve come to the right place! Cassava cake is a beloved Filipino treat known for its chewy texture and luscious coconut flavor.

This vegan cassava cake recipe offers a wholesome twist on the traditional version by substituting all animal-based ingredients with plant-based alternatives, making it perfect for vegans and those with dietary restrictions.

Whether you’re new to cassava or a longtime fan, this recipe will show you how to create a moist, fragrant cake that’s easy to prepare and sure to impress your family and friends. The combination of grated cassava, coconut milk, and coconut sugar results in a rich, creamy dessert that is naturally gluten-free and packed with tropical goodness.

Ready to dive into this flavorful journey? Let’s get started and discover why this vegan cassava cake will become your new favorite treat!

Why You’ll Love This Recipe

This vegan cassava cake is a game-changer for several reasons. First, it’s incredibly easy to make with just a handful of simple ingredients you might already have in your pantry.

The use of fresh or frozen grated cassava provides a chewy, satisfying texture that sets this cake apart from typical desserts.

Plus, it’s made with coconut milk and coconut sugar, giving it a natural sweetness and a rich, tropical flavor without any refined sugars or dairy. This recipe is also gluten-free and refined sugar-free, making it suitable for people with dietary restrictions.

Finally, the topping of creamy coconut custard adds a luscious finish that’s both comforting and indulgent. Perfect for celebrations or a cozy treat, this cassava cake is a wonderful way to explore Filipino flavors in a vegan-friendly way.

Ingredients

• 2 cups grated cassava (fresh or frozen)
• 1 cup coconut milk (full fat for creaminess)
• 3/4 cup coconut sugar (or brown sugar)
• 1/2 cup coconut cream (for topping)
• 1/4 cup cornstarch (helps thicken the cake)
• 1/4 cup tapioca starch (for extra chewiness)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup water (for mixing custard topping)

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 8×8-inch baking pan (or similar size)
• Spatula
• Steaming setup or oven
• Small saucepan (for topping)

Instructions

1. Prepare the cassava: If using frozen grated cassava, thaw completely and drain excess water. Fresh cassava should be peeled and grated finely.
2. Mix dry ingredients: In a large bowl, combine the grated cassava, coconut sugar, cornstarch, tapioca starch, and salt. Stir well to mix evenly.
3. Add wet ingredients: Pour in the coconut milk and vanilla extract to the cassava mixture. Mix thoroughly until you have a smooth batter with no lumps.
4. Pour into pan: Grease your baking pan lightly with coconut oil or line it with parchment paper. Transfer the cassava batter evenly into the pan, smoothing the surface with a spatula.
5. Steam the cake: Set up a steamer and steam the cassava cake for 45-60 minutes over medium heat. Cover the top of the steamer with a clean kitchen towel to prevent water droplets from dripping onto the cake.
6. Prepare the coconut custard topping: While the cake steams, whisk together the coconut cream, water, and 2 tablespoons of coconut sugar in a small saucepan. Heat gently over low heat, stirring continuously until slightly thickened—about 5-7 minutes. Remove from heat.
7. Add the topping: Once the cassava cake is fully steamed and firm, pour the warm coconut custard topping evenly over the cake.
8. Steam again: Return the pan to the steamer and steam for an additional 15 minutes to set the topping.
9. Cool and serve: Remove the cake from the steamer and let it cool completely before slicing into squares. This allows the cake to firm up and makes cutting easier.

Tips & Variations

For a nuttier flavor, try adding 1/4 cup of finely chopped macadamia nuts or toasted coconut flakes on top before the final steaming.

• Use fresh cassava for the best texture and flavor, but frozen grated cassava works well in a pinch.
• Adjust the sweetness by adding more or less coconut sugar to suit your taste.
• Try swapping coconut sugar with maple syrup or agave nectar for a different natural sweetener.
• For a more colorful presentation, top the cake with edible flowers or fresh fruit slices like mango or pineapple after cooling.
• If you prefer baking over steaming, bake the cake in a 350°F (175°C) oven for 45-50 minutes, then add the custard topping and bake for an additional 15 minutes.

Nutrition Facts

Serving Suggestions

This vegan cassava cake is perfect on its own as a sweet snack or dessert. For an extra touch, serve it with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream.

It also pairs beautifully with a hot cup of tea or coffee, making it an ideal afternoon treat. For a tropical flair, accompany the cake with fresh mango or pineapple slices on the side.

Hosting a party? Slice the cake into bite-sized pieces and serve on a platter with toothpicks for easy sharing.

It’s a crowd-pleaser that’s sure to get compliments!

Conclusion

This vegan cassava cake recipe is a fantastic way to enjoy a traditional Filipino dessert with a plant-based twist. By using simple, wholesome ingredients like grated cassava, coconut milk, and coconut sugar, you can create a moist and flavorful cake that’s both nutritious and indulgent.

Whether you’re vegan, gluten-free, or just looking to try something new and delicious, this recipe is approachable and rewarding. The creamy coconut custard topping adds a perfect finish that will keep everyone coming back for more.

Feel free to experiment with the variations and serving ideas mentioned above to make it your own. For more exciting vegan recipes, check out our Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, or our comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

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